Looking for something delicate and slightly exotic to accompany your homemade ice cream? This lychee-raspberry coulis is perfect! The subtle, floral flavor of lychee pairs beautifully with the sweet tartness of raspberry. It's a unique touch to add freshness to your ice cream made with the Ninja Creami. Here's my recipe, ideal for adding a special touch to your desserts.
Ingredients
- 10 fresh lychees or 1 can of lychees (well drained if using canned lychees)
- 100 g raspberries (fresh or frozen)
- 2 tablespoons of agave or honey syrup (adjust according to your taste)
- 1 teaspoon of lemon juice (to enhance the flavor and maintain a nice color)
Preparation
- Preparing the lychees:
If you're using fresh lychees, peel them and remove the pits. Canned lychees also work very well for this recipe; just drain them well to prevent the coulis from being too runny. - Blend everything together.
In a blender, combine the lychees, raspberries, agave syrup, and lemon juice. I like to add a little lemon to balance the sweetness of the lychees and preserve the vibrant color of the coulis. If the consistency is too thick, you can add a teaspoon of water to thin it out. - Strain for a smooth texture.
For a perfectly smooth coulis, pass the mixture through a sieve to remove the small raspberry seeds. This gives it a perfect texture for topping ice cream and other desserts. - Storage:
This coulis can be kept in the refrigerator in an airtight container for about a week. But honestly, it often disappears much sooner at my house!
Tasting
This lychee-raspberry coulis is perfect for frozen yogurt or vanilla ice cream made with the Ninja Creami. I also love pouring it over lemon sorbet for a truly refreshing flavor contrast. And if you want to impress at brunch, it's also delicious as a topping on pancakes or even mixed into yogurt. This little fruity and floral coulis will quickly become a staple!
